Tag Archives: pasta

Meal Plan #6

Looking for some variety of tastes this week, but chicken is on sale, so yes, that means two roast chickens.  I also feel like experimenting, though, with a couple of different flavours.  We will also be kicking it old school with a pork tenderloin recipe that comes from when I was a kid.  My mom used to make it for us, and then as now, it is an empty plate kind of meal.

I have linked the chicken and waffles recipe to an old recipe, Pan-Seared Haddock with Chili-Maple glaze.  The recipe gives you a guideline as to how to make the sauce, which, let’s face it, is the reason you’re eating chicken and waffles in the first place.  Use boneless, skinless chicken breast for this recipe, for maximum ease of use.

Continue reading

Meal Plan #4

Club packs of chicken pieces are on sale this week, so we’re front loading the week with chicken dishes.  It’s okay, we love chicken.  It’s so versatile and adapts well to so many different cuisines and flavours.  The plan is to roast a lot of Chili Lime chicken and then use the leftovers the next day in Quesadillas.

My son has his activity once a week.  It’s very energetic, so he needs some good fuel for energy, but not something that will weigh him down.  His choice is often some kind of sandwich, so this week we are having that good old classic, Grilled Cheese and Tomato Soup, but with a little bit of a spin.

We have someone in our household who really hates mushrooms.  There is no “just pick them out”.  They cannot have come in contact with any of the other food, or nothing can be eaten.  It’s funny, but also frustrating, because some of us (Me!) looooove mushrooms.  Mushroom Hater is working one night this week, so we are jumping all over that opportunity to make one of my favourite pasta dishes: spaghetti in a garlic olive oil, with sauteed mushrooms (I like cremini with this), baby spinach, and a special surprise you’ll find in the recipe link.

Continue reading

Meal Plan #3

Whole chickens are on sale this week, so we’re roasting two (seriously, this is my best time saving tip!), and having leftovers different ways for a couple of days.  And then I’m pulling in some old favourites to fill out the week.  I’m giving you the links this week!

The Cheesy Pasta Bake is such a great dinner on a cold night.  It’s total comfort food.  One of my favourite things about it is there is always enough for, not only leftovers for lunch the next day, but also for a container in the freezer for those busy days when you need a quick dinner that isn’t fast food.

I have recently discovered a store in our neighbourhood that sells food products imported from England.  They have a great selection–it’s where I go to buy my tea–and they have frozen, bowl-sized Yorkshire Puddings! You can bet I’m going to make use of those beauties.

Continue reading

Meal Plan for the Week of October 28, 2018

So, I know I have been a little erratic in my posts recently, and I apologize.  I’ve been having an ongoing health issue that has made posting a little difficult sometimes.  I’m going to be having a surgery soon that will address the issue, but I am trying to stockpile recipes so I can keep posting while I am recovering. Meal Plans will consist of old recipes and new ones so I can have as many links as possible.  And, I know it’s shameful, but I don’t have the energy to deal with Halloween this year.  My youngest stopped going out a few years ago, so we’re sneaking out for dinner.  Sorry, kids!
Continue reading

Baked Cheesy Pasta

This is less of a recipe and more along the lines of food assembly, but it’s super easy, versatile, and it feeds a crowd, no problem.  It is a great potluck dish, it can be kept in the freezer then popped in the oven, and if you have leftovers, they’re yummy too.  Kids love it, and it’s easily adaptable for both vegetarians and meat eaters alike.  I have a friend who is a new mom, so I’m publishing this now because it’s especially suitable for when you have a bad case of baby brain. Continue reading

Meal Plan for the Week of October 6, 2018

It’s Thanksgiving weekend, but we’re a small group, only three if us, so we’re doing a modified feast.  My parents are coming next weekend, so we’ll go full-fledged turkey feast then.  We’re having a turkey breast and roast veggies, and, yes, there’ll be enough for soup the next night.  We have a couple of things going on during the week that require quick-fix dinner, so that is taken into account with the plan this week.
Continue reading

Meal Plan for the Week of September 22, 2018

This week is a mixed bag of food.  On Sunday I’m supplying a meal for a friend who recently had back surgery, so Saturday night’s dinner is supplying that–big batch baked pasta.  I’m going old school on Sunday, Mexican on Monday, and experimenting on Wednesday.  How could I not when a local International grocery store is advertising goat ribs?  Goat Ribs!  I have to try that!  Wish me luck, though…
Continue reading